- For the soup: Place a large Dutch oven over medium heat. Add olive oil and heat until shimmering. Add onion, celery and carrots, and cook until softened, about 5 minutes. Add garlic and cook another minute. Add peas, ham hock, ham steak, water, thyme and bay leaf. Turn heat up to high and bring to a low boil. Lower heat to a simmer, cover, and let cook for 1 ½ hours. Remove ham steak from soup, and let sit for 15 minutes. When cool enough to handle, dice the ham steak. Remove bay leaf and ham hock from soup and discard. Return ham to soup, and season with salt and pepper to taste.
- For the croutons: Preheat oven to 400˚F. Place cubed bread in a large bowl. Drizzle with olive oil and toss to coat all pieces. Place bread in a single layer on a baking sheet. Sprinkle with salt and thyme. Bake until bread is crisp, about 5 minutes. Remove from oven and serve with soup.