Navy Bean soup with salt pork

1  cup		dry navy beans
900  mL		chicken stock
60  grams		diced salt pork
1  cup		small onions, diced
1/4  cup		celery stalk, diced
2  mL		oregano
1		bay leaf
1		large carrot, pared and diced
1/2  teaspoon		salt
1/4  teaspoon		black pepper

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Place beans in large bowl and cover with hot water. Soak 2 hours
Place salt pork in large saucepan over medium heat. Cook 3 minutes.
Add onions and celery; cook 4 minutes over low heat..
Drain beans and add to saucepan.
Add seasonings
Add chicken stock and enough water to cover beans by 3 inches
Cook 1 1/2 hours, stirring occasionally
Add diced carrot and correct seasonings.
Continue cooking 1 hour, stirring occasionally