How Long Do You Keep Home-made Soup For?

belfastgirl23

I'm not keen on frozen vegetable soup but lentil soup freezes perfectly...

lindadykes

my ex mil used to make a hugeee pan of soup and left it on the cooker in the same pot all week and reheated it every day in the same pot, she did this nearly every week all of her adult life and lived to a ripe old age and never poisoned anyone in the process.i think in todays world we have become a bit obsessed about germs and mould and keeping things at the right temperature and dates on food if things went green years ago they would just cut it off and carry on eating it!
i however do keep my soup in the fridge 4 days max and if i make too much it gets frozen.

In the past before refrigeration became common, this was normal. The reason all the soup was reheated the next day is because as long as it was brought to the boil each day this killed any bugs and so it was perfectly safe then to eat.

A stock pot was often kept on the go for months if not years in this manner, with any bones and vegetable trimmings being added as they accumulated and the resulting stock being brought to a good boil once a day.

beemuzed

I always freeze what won't get eaten the same day. Fridge first, then into freezer a few hours later. Useful for taking into work for reheating in micro too. If it "separates" a little a quick stir is usually enough to put things right.

Psykicpup

angchris wrote: »

my ex mil used to make a hugeee pan of soup and left it on the cooker in the same pot all week and reheated it every day in the same pot, she did this nearly every week all of her adult life and lived to a ripe old age and never poisoned anyone in the process.i think in todays world we have become a bit obsessed about germs and mould and keeping things at the right temperature and dates on food if things went green years ago they would just cut it off and carry on eating it!
i however do keep my soup in the fridge 4 days max and if i make too much it gets frozen.

same here - I was a little wary of eating it at 1st but seeing the rest of the family with no problems I gave in - I agree as long as its heated really well.. MIL used just turn it off at night & then turn it on on low in the morning then again the heat from the cooker used to used to heat the house too....

*niptuckfan*

I made home made soup with ham shank lentils and carrots - made monday last night myself and hubby ate it within hour both sick and continued to be the rest of the night along with diarohea. looking on the net i think i may have not cooled quick enough or not reheated enought,,,,feel awful so really not wanting to make soup again after this!!! how do i cool it quickly after making before putting in fridge?

apinnyon

If I make soup with rice or pasta in I only eat it on the second day and not after. Bacteria in Rice and pasta can produce toxin which is not destroyed by cooking. If it is veg only I use on the third day (If there's any left!) but cool immediately after cooking and store in the fridge.

*Niptuckfan* It could be food poisioning. Some bacteria will cause the symtoms you describe after 30 minutes. Hope you feel better soon.

trying-very-trying

I keep mine in the fridge and it'll keep for 7days. I do always smell it and boil thoroughly when reheating.
During the war years before they had fridges, they used to just boil any pot of stock on a daily basis.

*niptuckfan*

its beacuse of how quick it came on i think its poisioning and the only same thing myself and hubby ate yesterday, i am now worried incase bacteria or somthing in the house so have just bleached the worktops incase. feel so much better today just sore and tired. i have made soup over the years and never had any bother although this time i did use freshy parsley but cant see it being that surely?

apinnyon

It might not be the soup. Some bacteria, salmonella for instance, can cause your symptoms up to 7 days (though usually 1-3 days) after eating/ contact with it. Any takeouts at the weekend? Lots of food poisioning from restaurants goes unreported because people assume the onset of poisioning is always quick.

reverie

I thought that all food poisioning apart from seafood, takes 24 - 48 hours to take hold? Hope you feel better soon.