Soy and vegetable stew - "Breath of summer"

Soy, vegetable and mushroom stew in beer can be safely called a summer dish! This is a stew that will appeal to all stew fans. This delicious stew is suitable for vegans and vegetarians, because the meat in the stew has been replaced by soy, which has the ability to absorb all the flavors. Beer and spices added spiciness and are a bit reminiscent of the Caucasian stew khašlama. Fresh home-grown vegetables are of particular importance to the taste.
The male kitchen presented its own improvisation - a recipe suitable for all fans of stews!
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RECIPE (8-10 persons):
Potatoes 1.5-2 kg
Onions 4-5 pcs
Carrots 3 pcs
Paprika 3 pcs
Zucchini 1 pc
Eggplant 1 pc
Garlic 1pc (half finely, half coarsely chopped)
Tomatoes 5-6 pcs (peel the skin)
Champignon mushrooms 400g
1-2 tins of canned chickpeas
Hot pepper 2-3 pcs
Soy balls 2 packs (you need to soak them in water with your favorite spices for a few hours)
Tomato paste 1 tablespoon
Lime 0.5 pcs
Light beer 2 liters (you can use vegetable broth or just boiled water instead of beer)
Spices:
Svaneti salt 3 tablespoons
smoked paprika 2-3 teaspoons
Sumac 1 teaspoon
Cumin 2 teaspoons
Thyme 3-4 sprigs
Bay leaves 3 pcs
Salt and pepper to taste
Greens - onion leaves, parsley
Olive and vegetable oil
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