Most dried beans benefit from soaking, but you don't necessarily have to plan ahead to soak them overnight. Simply pour boiling water over them and let them sit for 30 minutes. Repeat if most of them haven't swelled to twice their original size. Canned beans can sometimes be substituted, but reduce the liquid and cooking time in the recipe. Keep in mind that your finished soup will be lighter in texture.
Grains Try to find whole, unprocessed grains for hearty, nutrient-packed soups.
Unprocessed grains, such as whole barley, may need to be steeped or soaked overnight. Quinoa is an excellent grain for light soups with subtle flavors. It has a relatively short cooking time and an impressive nutrient profile. Rice Interesting rice varieties add character to your soup. Try using short-grain brown rice for delightful texture and additional nutrients and wild rice for distinctive, earthy flavor.