I propose we celebrate a little known foodie holiday. Next Wednesday, Jan. 22 is National Soup Swap Day. Hooray and who knew?

I think this could be the perfect impetus to gather some friends together over the weekend. Here’s how it works: Invite six friends to make six quarts of their favorite soup. Freeze them in 1 quart containers and label with name of soup, reheating instructions, and any additional comments or ingredients if necessary.

Make six copies of the recipe (thank goodness for copy machines and computers). Everyone meets at the appointed house for a couple hours of visiting, talking about soups, sharing recipes, while enjoying a glass of wine and a little snack. And when you leave, you go home with a stash of six different soups for your freezer.

How fun is that? Keep in mind when choosing your soup recipe that some soups freeze better than others; cream based soups may separate and/or curdle when frozen. Enjoy!

Sausage, lentil and kale soup

• 2 tsp. extra-virgin olive oil
• 8 oz. sweet Italian sausage, casings removed
• 2 celery stalks (with leafy tops), thinly sliced
• 1 medium yellow onion, peeled and diced
• 1/2 cup dried red lentils
• 6 cups low-sodium chicken stock
• 1 bunch (about 1/2 lb.) kale, tough stems removed, and leaves torn into bite-size pieces
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 tsp. red-wine vinegar

Heat oil in a large Dutch oven or soup pot set over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook 5 minutes or until softened. Add lentils, broth, and 1/2 cup water; bring to a boil. Reduce to a rapid simmer, partially cover, and cook 20-25 minutes or until lentils and vegetables are tender.

Add kale, salt and pepper. Return soup to a rapid simmer; cover and cook 5 minutes or until kale wilts. Remove soup from heat and stir in vinegar. Yield: 6 servings.

Tuscan chicken soup

• 1 Tbsp. extra virgin olive oil
• 2 cloves garlic, peeled and minced
• 1 tsp. hot red pepper flakes (adjust to your liking with less or more)
• 8 cups low-sodium, fat free chicken stock
• 1 can (14.5-oz.) Italian plum tomatoes, crushed
• 1 whole boneless chicken breast, skinned and cut into 1-inch pieces
• 1 medium Yukon Gold potato, peeled and cubed
• 1 can (14-16 oz.) cannellini beans, drained and rinsed
• 3 stalks Swiss chard, cut into 1-inch pieces, tough ribs removed
• 2 large carrots, peeled and sliced
• 2 ribs celery, peeled and sliced
• Salt and freshly ground black pepper to taste
• 3 Tbsp. minced fresh Italian parsley
• 2 Tbsp. grated Parmesan cheese

Heat olive oil in a large soup pot or Dutch oven set over medium high heat. Add garlic and hot pepper flakes; cook and stir 1 minute. Add stock and tomatoes, and chicken and cook, stirring occasionally, for 5 minutes. Add potato and cook about 10 minutes or until tender. Add beans, Swiss chard, carrots, and celery; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.

Ladle soup into bowls; top with parsley and Parmesan. Yield: 6 servings.

Curried carrot and coconut soup

• 1 Tbsp. canola oil
• 2 tsp. curry powder
• 1 clove garlic, peeled and smashed
• 1 piece (about 1/2-inch) fresh ginger, peeled and rough chopped
• 1 small onion, peeled and coarsely chopped
• 1 lb. carrots, peeled and sliced into 1/4-inch-thick rounds
• 1 bay leaf
• 2-1/2 cups low-sodium vegetable stock
• 1/2 cup canned coconut milk (not sweetened coconut milk)
• Salt and freshly ground black pepper
• Chopped fresh parsley (optional garnish)
• Heat oil in a medium saucepan over medium heat. When hot, add curry powder and garlic, and cook stirring constantly for 30 seconds.
• Add ginger, onion, carrots, bay leaf, and stock; increase heat to medium high and bring mixture to a boil. Reduce heat to medium low, and cook 12-14 minutes or until carrots are tender. Remove and discard bay leaf.
• Working in batches, puree soup in blender or processor until smooth.
• Pour soup into a clean pot and place over medium heat. Stir in coconut milk and season to taste as desired. Garnish with chopped parsley. Yield: 6 servings.

Creamy roasted tomato soup

• 2 cans (28 oz. each) whole San Marzano brand tomatoes packed in juice, drained and juice reserved (you’ll have close to 3 cups)
• 1-1/2 Tbsp. packed brown sugar
• 4 Tbsp. butter
• 1 small onion, peeled and minced
• 1 medium clove garlic, peeled and minced
• 1 medium shallot, peeled and minced
• 1-1/2 Tbsp. tomato paste
• Pinch of allspice
• 2 Tbsp. all purpose flour
• 1-3/4 cups low sodium chicken stock
• 1/2 cup half and half
• 2-3 Tbsp. dry sherry
• Salt and white pepper to taste

Line a rimmed sheet pan with foil. Seed the tomatoes (hold them over the bowl with the juices you’ve drained and saved because very messy!) and arrange them in a single layer on the foil. Sprinkle evenly with the brown sugar and bake in a preheated 450 F oven for 35-40 minutes or until all liquid has evaporated and the tomatoes begin to darken around the edges. Let cool slightly and then remove tomatoes from the foil with a spatula; transfer to small bowl and set aside.

Heat the butter in a large saucepan set over medium heat. Add the onions, garlic, shallot, tomato paste and allspice and stir 1 minute. Reduce the heat to low; cover and cook stirring occasionally, for 7-10 minutes or until onions are softened. Sprinkle with flour and cook, stirring constantly, for 30 seconds.

Gradually whisk in chicken stock; stir in reserved tomato juices and the roasted tomatoes. Cover pan and bring mixture to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Strain and reserve liquid. Add a bit of the liquid to the solids and puree until smooth. Once smooth, add rest of liquid and puree again. (Easy peasy to do right in the same pan using an immersion blender.)

Add cream and warm over low heat taking care not to let soup boil. Off heat stir in 2 Tbsp. of the sherry and taste. Add remaining 1 Tbsp. of sherry if desired. Season to taste with salt and white pepper. Yield: 8 servings. (Note: I took the idea of roasting the canned tomatoes from a soup recipe in Cook’s Magazine a few years ago. This soup will freeze beautifully without the cream — just add it after you thaw it.)

Taco soup

• 1 lb. lean ground beef or turkey
• 1 large onion, peeled and chopped
• 2 cups water
• 2 cups reduced sodium chicken stock
• 1 can (15.5-oz.) pinto beans, rinsed and drained
• 2 cans (15.25-oz. each) corn kernels, drained
• 2 cans (15-oz.) black beans, rinsed and drained
• 1 can (15-oz.) tomato sauce
• 1 can (10.75-oz.) condensed tomato soup
• 1 can (10-oz.) diced tomatoes with green chilies (like Rotel)
• 1 can (10-oz.) enchilada sauce (hot, medium or milk)
• 1 envelope (1.25-oz.) taco seasoning mix
• Garnishes: shredded cheese, sour cream, pickled Jalapeño slices, sliced black olives, crumbled tortilla chips

Combine ground beef (or turkey) with onion in a Dutch oven or other large soup pot. Place over medium-high heat and cook until beef is no longer pink, stirring to break up. Drain off any fat. Add water, chicken stock, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes with green chilies, enchilada sauce and taco seasoning mix. Bring to a boil; reduce heat and simmer (uncovered) for 1 hour.

Season to taste with salt and pepper. Ladle into bowls and top with your choice of garnishes. Soup may be frozen for up to 1 month. Yield: 10-12 servings. (Note: You’ve seen this recipe before in What’s Cooking but I had to offer it to you again as it is one of my most requested recipes for reprints. This soup is absolutely delicious and freezes beautifully; I always have a stash on hand for quick lunches or a light supper. In fact, I just made a batch to christen my new refrigerator!)