Recipe(tried): Split Pea Soup with Chorizo and Sage

I have been slowly reorganizing my recipe clippings and in the process found several that I have tried. I have never made split pea soup before, this was a delicious version. I used a quart of stock made from a roasted chicken carcass and two cups of water.

Split Pea Soup With Chorizo and Sage

2 tablespoons olive oil
1/2 lb chorizo sliced 1/2-inch thick
2 lg onions, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic,minced or put through a press
2 carrots, peeled and sliced 1/2 inch thick
2 ribs celery; sliced 1/2-inch thick
2 yukon gold potatoes, peeled and diced
2 cups (14 ounce package) yellow split peas
6 cups stock or water
1 bay leaf
1/4 cup chopped parsley (or to taste)
1/3 cup thinly sliced fresh sage leaves (or to taste)

Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes.
Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes.
Add garlic and cook 1 minute to release its aroma.
Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes to an hour, until peas are soft. Add the reserved chorizo slices and simmer 5 minutes to combine flavors.
Stir in parsley and sage and serve.