Was the pot covered? If it was, then it's unlikely that any bacteria got into it after it was cooked. I would eat it, but I would bring it to a boil and simmer it for at least 10 minutes first.
My uncle sailed around the world on a sailboat without refrigeration. My aunt made large pots of soup regularly and treated them this way with no ill effects for each of them. They also used mayo with no refrigeration.
Well, that's what preservatives are for, right?
Btw, in the future, I would suggest posting questions in the appropriate forum, like Food Safety, rather than a general off-topic forum like this one. You're more likely to get answers sooner if people see the question in a thread title.