Asian Chilli Pepper Soup

64 Oz Kitchen Basics Unsalted Vegetable Cooking Stock
16 Oz Dynasty Sliced Water Chestnuts
2 Lb Taylor Farms Coleslaw (No sauce just cabbage mix)
12 Oz Sweet Peas
1 Lb Whole Kernel Corn
3 Green Bell Peppers (15 Oz)
1 Yellow Bell Pepper (5 Oz)
1 Red Bell Pepper (6 Oz)
3 Tomatoes (32 Oz)
4 Oz Fresh Spinach
7 Oz Celery
2 Yellow Onions (32 Oz)
1 Tbsp Ground Black Pepper
1 Tbsp Minced Roasted Garlic
1 Tbsp Morton Salt Substitute For Salt Free Diets
12 Oz Kikkoman Teriyaki Marinade & Sauce
1 Oz Tuong Ot Sriracha Hot Chili Sauce (To Taste)
1 Oz Sesame Seeds
Water enough to cover vegetables

This is a side dish. It is meant to be served with the main course or as an appetizer.

Coarsely chop all fresh vegetables

Add all ingredients to very large soup pot.
Add Vegetable stock to pot.
Add water to cover the vegetables.

Let cook until all vegetables are cooked thoroughly.

Serving Size: 25 - 10 Ounce bowls