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

Tip: Click on the ingredient links to learn the nutritional information for all the Navy Bean soup with salt pork ingredients. The serving size for any ingredient in Navy Bean soup with salt pork may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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