Thanks for the great recipe. Your version of White Bean and Ham Soup is the closest I've found to what my mom used to make! Minus the tabasco which I will try on half! :) Oh and I had to look up Herbes de Provence but I guess now I'll always know what they are!

Can I put this piggy in the crockpot?

Made this Sunday afternoon for dinner during
the week. Had to use smoked ham hocks as
Safeway didn't have shanks. Cooked them in
10 cups of water. The beans took 1 1/2 hours
to cook. The end result tasted a little
bland so I added salt to compensate. The
next time I think I'll try 5 cups water and
5 cups low-sodium chicken broth.

I've made this receipe but use the great northern beans that can be purchased in a glass container already cooked. (Can be bought ahead of time to be used at a later time).
Also I use approximately 2-3 cans of chicken broth instead of water.
Instead of a ham bone I purchase packaged diced ham from the lunch meat area in the grocery store. This ham can be frozen before hand to be used when necessary.
Besides the carrots, celery, onions, I add a small amount of chopped potatoes and a small can of diced tomatoes drained and salt and pepper to taste.
By having the beans and diced ham on hand I can make this bean soup any time as I usually have the other ingredients in the fridge.

Sounds like at great recipe -- can I make it in a slow cooker? Would I still soak the beans?

Thanks for such good recipes!

Very simialar to my recepie. Only thing I like to do is add two 5.5 oz. cans of v-8 cocktail juice or tomato sauce, and try using beef boulion instead of chicken stock. I think you'll be pleased

Terrific recipe for autumn, and thanks for introducing me to Herbs de Provence. I used a cut-up ~1-lb ham steak (with bone) instead of the intact shank and added a can of chicken stock to the water. With the ham and stock, definitely taste before you salt.

P.S. Several drops of Tabasco per serving is the way to go.

My family loves Navy Bean and Ham Soup. Just the thing for these cold rainy Oregon days. My problem is I soaked the beans for 2 days in the fridge am not too sure that they are still good. Any helpful suggestions? Let me know.

This recipe is almost exactly the way I have been making beans and ham hock for years. I love it most when I have a nice meaty leftover ham bone to use.I cook the ham bone and beans together from the start, cooking the beans longer over low heat-approx 2-4 hours until the beans really soften and thicken a bit. Sometimes I add a small can of tomato sauce as well. I like to soak the beans overnight if possible to enhance their cooking time. Love your blog.

Serve over a slice of corn bread - yum!