8 ounces Ham or smoked tongue
8 ounces Stewing beef
5-1/2 ounces Barley
2 ounces Haricot beans
8 ounces Diced potatoes
1 each Small cabbage
3 tablespoons Cream
1 ounce Flour
Yield: 4 servings
Bring ham, beef, barley and beans to boil in about 30 fl ounces 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.