For the garnish - ½ cup whole wheat bread cubes, toasted
Toast the bread cubes lightly and hold to garnish.
In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 6 minutes. Stir in 1/4 teaspoon of the salt. Add the carrot and sauté until the carrot is softened, about 5 minutes. Add the garlic and sauté for 1 minute. Stir in the split peas, water, stock, the remaining 1/4 teaspoon salt and the pepper and bring to a boil. Reduce the heat to low, cover partially, and simmer until the peas are tender, approximately 1 hour.
In a blender or food processor, puree the soup in batches until smooth and return to the saucepan over medium heat. Reheat gently.
Ladle into bowls. Top each serving with the bread cubes and chopped ham.