How long does pasta soup stay good in refrigerator It is made with hamburger pasta stewed tomatoes carrots celery kidney beans?

Answer 1

Well, it's always better to make a soup without the pasta, and just add cooked pasta when you're going to eat or re-heat.This ensures you wont have "canned soup mush noodles" but fresh tasting pasta. That being said, like most prepared foods, a week is usually good for refrigerated foods, but sometimes pushing it. You have to remember that bacteria is constantly growing in the foods we make. Refrigeration drastically slows the process , but eventually, you have a science project. The most important thing to do if you cook anything to eat later is to cool down the food as rapidly as you can to get it through the "danger zone" as fast as you can. This is the time spent between 70c and 20c when bacteria multiplies at exponential rates. Minimize that time and the bacteria count and you extend the refrigerated life of your soup. The best tip I can give you is to just add half of the water to the soup when making it and add the other half in the form of ice before storing it. Ice baths combined with frequent stirring works well, too. Improper cooling of food is the #1 cause of food-born illness.(approx. 80%)