Chop the onion into 1cm slices, cut the carrot into bite-sized pieces, chop the cabbage into 3cm pieces, and slice the garlic thinly after removing its core.

Cut the pork belly into 2cm wide strips.

Heat olive oil and garlic in a pan over low heat until fragrant, then add pork and cook until its color changes. Add onion and carrot, stirring until coated with oil. Add cabbage and mixed beans, and sauté briefly.

Add all soup base ingredients, stir, and bring to a boil. Cover and simmer on low heat for 10–12 minutes.