MSU Extension

January is National Soup Month. This celebration reminds us that soup is nutritious, convenient and a great way to share meals with the people we love. Keeping soup hot before serving is important to keep bacteria away and following these guidelines will guarantee your batches of soup are cooled safely.

Preparing large batches of soup can be cost effective and easy. No matter when or how often you prepare a batch of soup, it is important to remember cooling soup properly is key to preventing food borne illnesses.

One of the leading causes of foodborne illness is failing to properly cool foods. The Temperature Danger Zone (40 degrees Fahrenheit to 140 degrees F) is where pathogens grow most quickly. Think of how hot a fresh pot of soup is once you have finished cooking it. When cooling a large pot of soup, chili, or stew, it is also important to keep track of the amount of time the cooling process takes. The entire process of cooling should not take any longer than 6 hours.

Using the two-stage method to cool soup, you will need a thermometer and a clock. The first stage of the process should bring the soup from 140 degrees F to 70 degrees within two hours. The second stage of the cooling process should bring the soup from 70 degrees F 40 degrees F within four hours. Check the temperature and time often. Remember, this whole process should not exceed six hours.

If a batch of soup does not reach 70 degrees within two hours, it can be brought back up to 165 degrees and the cooling process started over. However, if the soup does not reach 40 degrees in the allowed time, the soup needs to be discarded. Monitor your soup temperature through the process, using a variety of the following cooling methods.

There are four ways you can cool soup

Use an ice water bath

An ice water bath helps lower the food temperature quickly and safely.

• Fill a large container or clean and sanitized sink with ice and just a small amount of water.
• Place your pot of soup, chili, stew or sauce into the ice bath.
• Stir the soup, chili, stew or sauce to speed the cooling process.

Use shallow pans

The smaller the portions, the faster the food will cool.

• Divide your large batch into smaller containers, no deeper than 3 inches.
• Stir occasionally to speed the cooling process.

Use ice in the recipe

Reduce the cooling time by substituting water for ice. You will need to adapt your recipe accordingly.

• Prepare a thicker recipe by reducing the original amount of water called for in the recipe.
• Add ice or cold water as the final step in the recipe. Stir well to cool thoroughly.

Use cooling paddles or ice wand

These are usually found in commercial kitchens but may be bought at restaurant supply stores.

• The paddle is filled with water, wrapped in protective plastic and placed in the freezer.
• When the soup is finished, remove the pot from stove, and use the frozen paddle to stir the soup to speed the cooling process.

A large container of hot contents placed directly into a refrigerator will never cool in a safe amount of time, which will allow potential pathogens to grow, even in your refrigerator. It will also raise the internal temperature of your refrigerator.

Do not leave a hot container on the counter or stove to “cool” by itself. This leaves the food in the Temperature Danger Zone, allowing potential pathogens to grow.

Do not rely on winter temperatures to safely cool food, such as sticking containers in the garage or car to safely cool.

Michigan State University Extension encourages you to be prepared with a cooling plan and have extra containers on hand to divide the contents of a large batch into smaller batches. Allow at least an inch of space for cool air to circulate and make sure the soup is completely cool or frozen before stacking.

By having a plan and the right tools including a food thermometer to check temperature, you will be protecting yourself and your family from a potential foodborne illness.