Calculators
Soup Recipe Scaler
Big-pot cooking is where scaling shines: stock, vegetables, and aromatics all multiply together.
The worked example grows a stew base from 6 to 15 servings. Very large pots may need you to season in layers rather than adding all salt up front.
Use the controls below to list ladle-ready ingredients.
Scaled from 6 to 15 servings (×2.5)
| Ingredient | Original | Scaled |
|---|---|---|
| chicken stock | 2 l | 5 l |
| diced tomatoes | 2 cans | 5 cans |
| carrots, sliced | 3 cups | 7 1/2 cups |
| celery, sliced | 2 cups | 5 cups |
| dried thyme | 1 tbsp | 2 1/2 tbsp |
| salt | 1 1/2 tsp | 3 3/4 tsp |
Salt, pepper, and strong spices often need less than a straight multiply — taste as you go.
Scaled amounts are arithmetic estimates. Adjust to taste, especially for salt and spices.
The Handy Pages · thehandypages.com
Handy gear for big-pot cooking
- Measuring cups for stock, milk, and chopped veg (opens in new tab)
- Large stock pot or Dutch oven for scaled soup and stew (opens in new tab)
- Long-handled ladle for portioning from a deep pot (opens in new tab)
- Wooden spoon that reaches the bottom of a full pot (opens in new tab)
Find these on Amazon (opens in new tab)
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