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Olivia

Sayur Bening Kacang Gude (Pigeon Pea Clear Soup)

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Sayur bening kacang gude pigeon pea clear soup for a balanced plant-forward everyday light meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Indonesian
Calories: 112
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup pigeon peas fresh or cooked
  • 4 cups water or vegetable broth
  • 2 garlic cloves sliced
  • 1 small onion sliced
  • 1 tomato chopped
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley or cilantro chopped

Equipment

5 Quart Pot
5 Quart Pot
$29.25
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05/27/2026 08:00 pm GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a pot over medium heat.
  2. Add garlic and onion and cook until fragrant.
  3. Add chopped tomato and cook briefly.
  4. Add pigeon peas and mix well.
  5. Pour in water or vegetable broth.
  6. Bring to a boil, then reduce heat.
  7. Simmer for 20-25 minutes until flavors combine.
  8. Season with salt and black pepper.
  9. Garnish with fresh herbs before serving.

Nutrition

Calories: 112kcalCarbohydrates: 17gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 945mgPotassium: 281mgFiber: 4gSugar: 4gVitamin A: 772IUVitamin C: 7mgCalcium: 30mgIron: 1mg

Notes

Use pre-cooked pigeon peas to save time.
Keep broth light for a clear soup texture.
Serve warm for best flavor.

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