I can what I am able to. Stuff that simply does not can well, gets frozen or dried.
The advantage of canning the stock is that you can always have some on hand to make soup with. Canning the soup already made doesn’t always result in the best quality veggies.
Since grains can be stored fairly easily, you can whip up a good soup in no time.
BTW, I store my grains and herbs in canning jars. I use used or scratched canning lids for that because I’m not processing the grains so the lid provides a good enough seal to keep unwanted guests out. Those can go in the freezer as well to improve shelf life. Anything in canning jars in the freezer rarely ends up with freezer burn or an off taste because of the seal, unless you keep the stuff for simply YEARS. (about 5 or so, IIRC) :)