[NumberWangMan]

The trick is to once every couple of days when it's starting to get to that point where it'll go bad soon, take it out, and re-cook it somehow to kill any bacteria. This could be tossing soup back on the stove, or microwaving veggies steaming hot.

Also, it helps a lot to have strict sanitary standards for yourself, like always using a clean, fresh utensil to scoop out your servings. Or if you use the same one, start from the most-recently cooked food and end at the oldest, so you're not potentially introducing bacteria or mold from older stuff into newer stuff.

I eat leftovers sometimes up to maybe 10 days at max, but I am pretty good at avoiding any issues from it.

[saltcured]

For soups and stews, a useful approach is transfer into smaller single-serving containers to freeze. Then you can take out one serving at a time to thaw and reheat while the rest can stay frozen for many weeks.

You just have to cool it first so you don't overload the freezer with too much energy at once. We cool the pot, then divide and refrigerate the smaller containers overnight before transferring to the freezer the next morning.

We put our whole soup pot into a cold water bath to rapidly cool it. When the water warms appreciably, drain and replace with cold water again. Sometimes we put ice or those sealed gel ice packs into the bath to really accelerate the process.