Split Pea Soup with Chorizo and Sage

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2 tablespoons olive oil

1/2 pound chorizo, sliced 1/2-inch thick

2 large onions, chopped

1 teaspoon salt

1/2 teaspoon black pepper

4 cloves garlic, minced or pureed

2 carrots, peeled and sliced 1/2-inch thick

2 ribs of celery, sliced 1/2-inch thick

2 Yukon Gold potatoes, peeled and diced

2 cups yellow split peas

6 cups stock or water

1 bay leaf

1/2 bunch parsley, washed and chopped

1 bunch fresh sage, leaves sliced thinly crosswise