Hygienic fitness of frozen fully cooked food
Freezing is a great way to preserve food for many months, but not for any longer than 1  year to prevent freezer burn or moisture and flavor loss.  It is a good idea to prevent bacteria growth by only reheating food once, so avoid keeping any leftover reheated soup by refreezing or refrigerating.  Freezing in small batches, and reheating for that meal can minimize waste.