Ham & Bean Soup

I love dump-and-leave dinners. This soup assembles fast, and you only have to come back to it a couple of times before you get to eat it. And that is the best part, of course.

6 c. water
1 can black beans, rinsed and drained
1 can red beans, rinsed and drained
1 can corn, drained
1 ham bone with meat
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. oregano
1/8 tsp. rosemary
1-3 dashes Tabasco sauce
1 onion, chopped
3 stalks celery, chopped
2 c. carrots, chopped
2 potatoes, chopped, skins on
2 tsp. salt
1 T. sugar
pepper

Heat water and ham bone to boiling. Cover, reduce heat to MED LO. Simmer for one hour. Add garlic, herbs, Tabasco, onion, celery, carrots, potatoes, and corn. Cover. Simmer one hour. Remove ham bone to plate. Trim ham from bone, discard bone, and add meat back to pot in bite-size pieces. Add salt and sugar to taste. Sprinkle with pepper and serve.