Heat 1 Tbsp olive oil in a large pot over medium high heat.

Add bread and cook until golden and crisp. Toss to ensure no burning. About 4-5 minutes.

Drain croutons on paper towel and set aside.

In same pot, add additional oil and heat.

Add onion, garlic, cumin and celery.

Season to taste with salt and pepper.

Saute until onion and celery softens. About 6-8 minutes.

Add broth, 4 cups water and split peas and bring to a boil.

Reduce heat and simmer.

Cover pot and cook until peas are tender and soup thickens. About 35-45 minutes.

Season with more salt and pepper to taste.

When serving, stir in parsley and top with homemade croutons.