Vegan Chickun and White Bean Soup

Hearty and delicious, this soup is quick and easy to make and is a whole meal in a bowl.

Vegan Chickun and White Bean Soup

Serving Size: 4


  • 1 (8 ounce) package soy protein (chickun style) pieces
  • 1 (16 ounce can) cannellini beans (or other white bean)
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable bouillon
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • 1 splash lemon juice
  • 1 splash Tabasco
  • 1 hot chili pepper or jalapeno, de-seeded and minced
  • 1-2 handfuls baby greens (spinach, beet and or Swiss chard)
  • 1 handful coriander or cilantro, chopped
  • avocado and more coriander as garnish


  1. Heat the oil in a large soup pot.
  2. Add the chopped celery, onions, garlic and chopped chile or jalapeño if using and sauté until they begin to soften.
  3. Drain and rinse the beans and add to the cooking celery and onions.
  4. Add the vegetable bouillon.
  5. If you wish to have a slightly thicker soup, using a potato masher or a fork, slightly mash a few beans as they are cooking this will thicken the soup, but leave many beans still whole.
  6. Season with the chili or jalapeño and cumin.
  7. Add the chickun pieces and chopped coriander or cilantro and the splash of lemon juice.
  8. Season to taste with salt and pepper.
  9. Shortly before serving add the handful of baby greens (spinach, beet greens and/or Swiss chard).
  10. Serve the soup garnished with avocado pieces and a few coriander leaves.