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tomato and bean soup with chorizo

Ingredients

Wash the tomatoes, and cut them in quarters. Peel and finely chop the onions and garlic. Wash and deseed the green pepper, then cut the pepper into small pieces. Let the white beans drain. Cut the courgette into small blocks.
Heat 2 tablespoons of olive oil and fry the courgette for 2 minutes, then sprinkle with salt. Fry the onions, garlic, and green pepper in the remaining oil. Add the tomatoes and shortly fry them as well. Then add 1 liter of water, ensuring that the tomatoes are just covered with water.
Crumble the 3 cubes of vegetable stock into the liquid, then bring to boil. Let the soup simmer for 10 minutes.
Cut the chorizo into cubes, then add the courgette, beans, chorizo, thyme, and cream. Heat the soup up a again for a short while.