Bring ham, beef, barley and beans to boil in about 30 ounces of water and allow to simmer for about 2 hours.
Add shredded cabbage and potatoes and simmer an additional hour. Thicken soup with cream previously blended with the flour, bring to a boil once more, and serve.
Note: Other vegetables such as carrots and celery can be added if desired when cabbage and potatoes are added.