Hey there! It’s officially fall 🍁, and that means it’s time to bring out the soup pots and whip up some warm and hearty meals. But why use plain old noodles or rice when there are so many delicious and nutritious grains out there that can add a unique twist to your soup recipes? That’s why I’ve compiled a list of the 10 best grains to add to your fall soups 🍲. Let’s dive in!

1. Quinoa

Quinoa is a complete protein and a great source of fiber, making it a nutritious addition to any soup. Plus, its nutty flavor adds a unique twist to your dish. When cooking with quinoa, be sure to rinse it thoroughly before cooking to remove any bitter residue. 🌾

A bowl of quinoa grains on a white background

2. Lentils

Lentils are packed with protein and fiber, making them a great plant-based option for soups. They also come in a variety of colors, from green to red to black. Lentils cook quickly and are versatile, making them an easy addition to any meal. 🍛

A bowl of cooked green lentils on a wooden table

3. Barley

Barley is a chewy grain that adds a great texture to soups. It’s also high in fiber and important minerals like selenium and manganese. When cooking with barley, be sure to simmer it for at least 45 minutes to ensure it’s fully cooked. It’s a great addition to vegetable-based soups. 🍵

A pile of uncooked barley grains on a wooden spoon

4. Farro

Farro is a type of wheat that is chewy and nutty in flavor. It’s high in protein and fiber, as well as important vitamins like B3 and zinc. Farro works well in hearty soups, and can even be used as a substitute for rice. 🌾

A bowl of cooked farro with roasted vegetables

5. Brown Rice

Brown rice is a healthier alternative to white rice, as it’s packed with fiber and important minerals like magnesium and selenium. It also adds a chewy texture to soups and pairs well with many different flavors. 🍚

A bowl of cooked brown rice on a wooden table

6. Bulgur

Bulgur is a type of cracked wheat that is high in fiber and protein. It has a nutty flavor and is a staple in many Middle Eastern dishes. Bulgur works well in soup recipes that have a Mediterranean or Middle Eastern flair. 🍜

A bowl of cooked bulgur with chickpeas and diced vegetables

7. Wild Rice

Wild rice is technically not a type of rice at all, but rather a grass. It has a nutty flavor and is high in protein and fiber, as well as important minerals like zinc and potassium. Wild rice works well in soup recipes that have a earthy and rustic taste. 🍵

A bowl of cooked wild rice with sautéed mushrooms and herbs

8. White Rice

White rice may not have the health benefits of brown rice, but it’s still a great addition to soups for its texture and ability to absorb flavors. It’s also very affordable and widely available. White rice works well in soup recipes that have a Southeast Asian or Latin American flair. 🍜

A bowl of cooked white rice on a wooden table

9. Couscous

Couscous is a type of pasta made from semolina flour. It’s also very quick and easy to prepare, making it a perfect addition to soups when you’re short on time. Couscous pairs well with many different flavors and works well in vegetable-based soups. 🍜

A bowl of cooked couscous with Moroccan spiced vegetables

10. Millet

Millet is a small, round grain that has a nutty flavor and is high in protein and fiber. It’s also gluten-free, making it a great option for those with gluten sensitivities. Millet works well in hearty soups, and pairs well with root vegetables and spices. 🍵

A bowl of cooked millet with roasted sweet potatoes and herbs

And there you have it! 10 nutritious grains to take your fall soups to the next level. Happy cooking! 🥄

A bowl of fall-inspired soup with multiple grains and veggies