Soups and Stews
Cooked

Triple SoupShelf Life, Storage, and Spoilage Guide

Sourced from
USDA FoodSafety.govFDA

Pantry

Not Recommended

Unsafe

Cooked soup should not be stored at room temperature for extended periods due to rapid bacterial growth.

Refrigerator

3-4 days

Refrigerate promptly in shallow, covered containers. Divide large quantities into smaller portions to cool quickly and evenly.

Freezer

2-3 months

Freeze in airtight freezer-safe containers or heavy-duty freezer bags. Leave headspace for expansion. For best quality, consume within the recommended timeframe.

Signs of Spoilage

  • Off-odor (sour, yeasty, or unpleasant smell)
  • Mold growth on the surface
  • Sour or unusual taste
  • Unusual discoloration
  • Slimy or sticky texture

Room Temperature Safety

The 2-hour rule: Perishable foods should not be left out at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), the limit is 1 hour.

40°F–140°F (4°C–60°C)

Promptly refrigerate or freeze cooked soup within 2 hours of cooking or removal from heat. Discard any soup left in the danger zone for too long.

Expert Tips

Safe Handling

1

Reheat all leftovers to an internal temperature of 165°F (74°C).

2

Do not leave cooked soup at room temperature for more than 2 hours (1 hour if the temperature is above 90°F/32°C).

3

Prevent cross-contamination by using clean utensils and containers for serving and storage.

Related Items

Comparisons

Cooked Stew
Fridge
3-4 days
Freezer
2-3 months
Cooked Chili
Fridge
3-4 days
Freezer
2-3 months
Cooked Broth
Fridge
3-4 days
Freezer
2-3 months