Peel the potatoes, carrots, swede and parsnip. Cut most into chunks, then use a potato peeler to thinly slice the rest.
Add prepared veg to a stock pot along with the onions, leek and peas. Cover with water and bring to the boil, then add the corned beef, butter beans, spaghetti, split peas, lentils, barley, stock cubes, Worcester sauce and salt. Simmer for 1 to 2 hours, stirring occasionally. Taste and adjust seasoning before serving.
My friend suffering with bronchitis and ear infection could only eat this. I made her 2 huge stockpots to keep her going. Great with tiger bread and lovely with dumplings.