Whole grains rarely dominate the other ingredients in a soup, but they make great contributors. Unlike beans, they’re neutral enough to provide a backdrop for other ingredients, and they bring a nuttier flavor and chewier texture than the more neutral-tasting pasta and noodles. You can’t go wrong.
All the grains in the following recipes are cooked directly in the stock or water, which adds body and flavor to the soup. But precooked grains are a valuable last-minute addition to many soups. If you cook extra whenever you make a pot of grains, you’ll always have some handy when inspiration strikes.