Engadiner gerstensuppe / engadine barley soup

8 oz Ham or smoked tongue
      8 oz Stewing beef
  5 1/2 oz Barley
      2 oz Haricot beans
      8 oz Diced potatoes
      1    Small cabbage
      3 tb Cream
      1 oz flour
 
  Bring ham, beef, barley and beans to boil in about 30 fl oz water, and
  allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other
  vegetables such as carrots and celery can be added if desired). After a
  further hour's cooking, thicken soup with cream previously blended with the
  flour, bring to the boil once more, and serve. From TANTE HEIDI'S SWISS
  KITCHEN, Eva Marie Borer / shared by Diane Duane