Bean and Hambone Soup

We have ham from Honeybaked at least once a year and it would be a shame to not use every bit possible … so we make soup from what’s left on the bone. We used to buy their mix, but there are some ingredients in there I wasn’t all that thrilled with so I came up with my own. Ham and bone left over from Honeybaked ham or 2 cups diced baked ham 3/4 to 1 cup navy beans 2-3 cups vegetable broth 5+ cups water 6 to 8 small carrots, sliced 1/4 cup finely minced sweet onion 2 to 3 cloves garlic finely minced or crushed 1 teaspoon ground celery seed 1/2 teaspoon Spice Rub blend 1 teaspoon Winter Savory 1/2 teaspoon Smoked pepper flakes Salt and pepper to taste 1 cup frozen corn or peas 1 teaspoon Guar Gum Boil beans in water on stove top for 5 minutes. Drain. Place hambone in 6 quart slow cooker. Pour in broth and water, and add all seasonings. Add beans, carrots, onion, and garlic. Stir well. Cook on low 10 to 12 hours (or on high 5 to 6 hours), until meat is done and has fallen off the bone. Remove bones and add frozen vegetables. Cook an additional 30 to 60 minutes before serving.