Categories: Soups/stews, Swedish 
      Yield: 4 servings 
  
      8 oz Ham or smoked tongue                8 oz Diced potatoes 
      8 oz Stewing beef                        1    Small cabbage 
  5 1/2 oz Barley                              3 tb Cream 
      2 oz Haricot beans                       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