Leaving soup with veggies and meat out overnight, even if it's still hot, is not recommended. Bacteria can multiply rapidly at room temperature and can cause foodborne illnesses. It's important to handle and store food properly to ensure its safety.
The "Danger Zone" for food is between 40°F (4°C) and 140°F (60°C). Within this temperature range, bacteria can grow rapidly, doubling in number every 20 to 30 minutes. Therefore, leaving hot soup out at room temperature for an extended period puts it within this danger zone.
To safely store soup with veggies and meat, follow these guidelines:
If the soup is still hot and you can't put it in the fridge immediately, you can cool it down quickly by placing the pot or container in an ice bath. Stir the soup occasionally to promote even cooling.
Once the soup has cooled down to room temperature (within 2 hours), transfer it to the fridge in shallow containers. Shallow containers help the soup cool more quickly and evenly.
Alternatively, you can divide the soup into smaller portions and store them in airtight containers suitable for the fridge or freezer. Label the containers with the date so you can keep track of their freshness.
Store the soup in the refrigerator at 40°F (4°C) or below. Consume the refrigerated soup within 3-4 days.
If you want to keep it for longer, you can store the soup in the freezer. It will remain safe to eat for several months when stored at 0°F (-18°C) or lower.
Remember, when in doubt about the safety of your food, it's always better to err on the side of caution and discard it if you suspect it may have been left out too long. Consuming spoiled or contaminated food can lead to food poisoning, which can be quite serious.