soup in fridge

Spiderpug

made some veg goats cheese & curry soup Sat pm but made loads (oop's!). Have put half in freezer but can't fit any more in and have 6 portions left - how long will they last?

Thnx

tulips_and_tea

Hard to say without knowing the ingredients and more details, but you might try stilltasty.com. You can search for many different types of food and it will give you info on storage, approximate time it will stay good, etc.

JeromeBarry1

Find out. Tell us.

My daughter will often make a soup and leave it in the pot on the stove top for a couple of days while she occasionally reheats it and eats some of it until it's all gone.

Ready2Rock206

JeromeBarry1 wrote: »

Find out. Tell us.

My daughter will often make a soup and leave it in the pot on the stove top for a couple of days while she occasionally reheats it and eats some of it until it's all gone.

Yum - bacteria soup.

Big difference between keeping it in the fridge and just leaving it out on the stove and heating and cooling over and over.

Spiderpug

stilltasty.com advises 3-4 days for a 'creamy' soup so as mine has cheese in it i'll go by that - definately don't want a dicky tum !

lporter229

You can freeze it in Zip Lock bags wrapped in foil or plastic wrap. This way you can lay them flat and it takes up hardly any space in your freezer. I freeze everything with a vacuum sealer, so it works the same way. My freezer is just a bunch of stacked, flat, plastic bricks and it's loaded.

Lounmoun

Generally leftovers are okay for about 4 days in the refrigerator.

Spiderpug

Guts still intact! Now working through the frozen batches - I'm v proud of my 1st attempt at soup considering I chucked anything in it I could find! leeks, swede, parsnips, potato, carrots, goats cheese, seasoning, curry powder (loads fell in!) - think i'll have a hard job recreating it

sgt1372

I can keep soup in the pot on top of the stove for several days and in the frig for a week w/o any problems.

Beans in the soup are the worst; they will start to ferment and sour if left unrefrigerated. Any meat and fat (as opposed to veggie oil) in the soup will also reduce storage time.

I have also kept defatted chicken broth and pure veggie soups (like split pea and cauliflower) in canning jars w/o plastic caps (which means they have not been "canned" to prevent spoilage) in the frig for weeks w/o any problem.

bioklutz

sgt1372 wrote: »

I can keep soup in the pot on top of the stove for several days and in the frig for a week w/o any problems.

Beans in the soup are the worst; they will start to ferment and sour if left unrefrigerated. Any meat and fat (as opposed to veggie oil) in the soup will also reduce storage time.

I have also kept defatted chicken broth and pure veggie soups (like split pea and cauliflower) in canning jars w/o plastic caps (which means they have not been "canned" to prevent spoilage) in the frig for weeks w/o any problem.

You are living on the edge!

I am very cautious - 2 days in the fridge for leftovers is the max I will do - and it has to hit the fridge pretty quickly after cooking. I have had food poisoning from restaurant food before and the reaction was violent and painful. It is not something I want to experience again.

sgt1372

bioklutz wrote: »

sgt1372 wrote: »

I can keep soup in the pot on top of the stove for several days and in the frig for a week w/o any problems.

Beans in the soup are the worst; they will start to ferment and sour if left unrefrigerated. Any meat and fat (as opposed to veggie oil) in the soup will also reduce storage time.

I have also kept defatted chicken broth and pure veggie soups (like split pea and cauliflower) in canning jars w/o plastic caps (which means they have not been "canned" to prevent spoilage) in the frig for weeks w/o any problem.

You are living on the edge!

LOL!

I'm 67 and have ALWAYS done all the cooking -- even during 25 yrs of marriage - - and I nor anyone who has eaten my food freshly cooked or reheated has EVER gotten sick eating it.

Can't say the same for my experience eating out, where I've gotten food poisoning several times.

PaulaWallaDingDong

I don't know specifically how long your soup will stay good for, but just wanted to chime in that I eat leftovers til they start smelling, looking, or tasting wrong. Sometimes it's a week or more. Those "hard and fast" rules cooked up in laboratories are pretty much overkill, except in settings such as institutions and restaurants where there's a larger chance for error (higher volume=more potential for lackadaisical prep methods and cross-contamination) and the chance of making hundreds of people sick all at once. If you or someone in your family is in a high risk category, obviously you want to be more careful.

Christine_72

bioklutz wrote: »

sgt1372 wrote: »

I can keep soup in the pot on top of the stove for several days and in the frig for a week w/o any problems.

Beans in the soup are the worst; they will start to ferment and sour if left unrefrigerated. Any meat and fat (as opposed to veggie oil) in the soup will also reduce storage time.

I have also kept defatted chicken broth and pure veggie soups (like split pea and cauliflower) in canning jars w/o plastic caps (which means they have not been "canned" to prevent spoilage) in the frig for weeks w/o any problem.

You are living on the edge!

I am very cautious - 2 days in the fridge for leftovers is the max I will do - and it has to hit the fridge pretty quickly after cooking. I have had food poisoning from restaurant food before and the reaction was violent and painful. It is not something I want to experience again.

You would hate my husband lol He lived in the bush for a couple of years, no fridge. He used to make big stews and added extra ingredients daily,then just reboiled them everyday until it was gone Now that to me, is living a tad too far over the edge! He would do the same damn thing here at home if i didn't vehemently object.

OP I have a pea and ham soup in the fridge right now, 4 days is my limit.

lorrpb

About a week

jondspen

Food in fridge is good for at least 3 days, and you can typically go about a week. Once it's cooked, you kill off (most) bacteria, so not like it's sitting in there raw. Not saying bacteria can't regrow...just not the same concerns as having raw meat sitting for days upon days.