Slice chorizo halves into 1cm thick slices. Cook chorizo sausage in a large saucepan until crisp, remove from pan and set aside.
Add frozen Birds Eye Chopped Onions to pan and cook for 3-4 minutes or until tender. Pour in beef stock, add frozen Birds Eye Country Harvest Vegetables and Edgell Sauerkraut. Bring to the boil, cover and simmer for 10 minutes, stirring occasionally.
Return cooked chorizo sausage to soup and serve garnished with parsley.