When it comes to soup, Georgians love traditional favorites but are also favoring options that reflect the state’s increasingly global tastes. Whatever the preference, one thing that’s a constant is that low and slow wins the soup-making game.
Super soups
Southern comfort classic Brunswick Stew— a thick, hearty soup — is a local pleaser. That’s appropriate since it became the state’s official stew last year. Though culinary historians are split on its exact origins, Georgians favor the version that points to Brunswick, county seat of Glynn County, as the birthplace of this “barbecue stew” featuring smoked meats and vegetables. Paired with cornbread, named the official state bread in 2025, it’s a soul-warming, traditional supper. Try this recipe shared by gypsyplate.com to make Georgia-style Brunswick Stew.
Health and simplicity collide in Easy Lentil Soup, with this Healthier Together recipe favored by University of Georgia (UGA) Extension.
Another popular choice that falls in the quick-and-easy category is mushroom soup. Load up on some locally grown produce from a farmer’s market to make Creamy Shiitake Mushroom Soup with a recipe shared by Georgia Farm Bureau.
Locally sourced ingredients mix well with international recipes to make some other Peach State favorites. Georgia-grown beef heads the ingredient list for Beef Enchilada Soup, which uses chilies to provide spicy, south-of-the-border flavor. Make it with this recipe shared by the Georgia Beef Board.
Georgia-grown chicken figures prominently in Avgolemono, the Greek twist on chicken soup. See the recipe and video of Atlanta chef Pano Karatassos, author of “Modern Greek Cooking,” making Avgolemono during a demonstration at Ponce City Farmer’s Market.
The recipe for the Georgia Peanut Commission’s Southern Peanut Soup, which has its roots in West Africa, calls for peanut butter and a sweet Vidalia onion.
Cooking with gas
No matter what recipe you begin with, making great soup is all about controlling the heat and using the right techniques and equipment. The precise control offered by natural gas stove burners makes them ideal for simmering and slow cooking.
Set yourself up for success with these tips for making great soup on a natural gas stove:
- Choose the right equipment. The material of your pot matters significantly on a direct-flame heat source. Use a heavy-bottomed pot (like a Dutch oven, cast iron or thick stainless steel). This thickness distributes the intense direct heat more evenly and prevents burning or hot spots. Pots made of thin aluminum can lead to scorching.
- Manage the heat. Natural gas stoves offer instant and precise heat control, which is a big advantage for soup-making. Use high heat to quickly bring liquids to a boil and then immediately drop it to a simmer once achieved. Low-flame settings should be used to maintain a gentle simmer ideal for soups. If your lowest setting is still too hot, place placing a heat diffuser over the burner will disperse the heat evenly and prevent scorching.
- Sautéing builds flavor. A natural gas stove makes it easy to control sautéing, which is crucial for flavor development. Use medium heat to gently sauté onions, carrots and celery until they’re soft and translucent, not brown.
- Go low and slow. The magic of a good soup happens during the slow simmer. Let flavors meld for at least 30 minutes, or several hours for bone broths or rich stews. Simmering also prevents ingredients from breaking apart, ensuring clear, flavorful broth.
- Skim and season. As your soup simmers, use a fine-mesh skimmer or a large spoon to remove any foam or excess fat that rises to the surface. This results in a cleaner, clearer soup. Add seasoning (salt, pepper, herbs) throughout the cooking process. Taste frequently near the end and adjust as needed.
- Master the cleanup. While your soup is cooling, check out this easy-to-follow tutorial from Maytag to clean your gas stove burners and grates.
With the precise heat control of your natural gas stove and the right tools, you can easily achieve consistently delicious soup.