Engadiner gerstensuppe / engadine barley soup

1. Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours.
2. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired).
3. After a further hour"s cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve.