How can I bring the portions down??

[Koechin (Chef)]

The Che of a local country club has share his recipes for an amazing soup! However the portions will feed all the club members! He does not give how many portions this would serve.
I am an experienced cook,but Ihave no clue how I could cut this down to a normal sized recipe. Can anyone help?

Chicken Cilantro Soup! (I would not give it that name)

1 qt. navy beans, soaked
1 qt. lentils, soaked
1 qt. pinto beans soaked
4 stalks celery, diced
3 red and 4 green bell peppers, diced
5 onions, diced
1/4 lb. ham base
1/2 lb. chicken base
5 lbs. diced chicken meat
1 lb. cleaned and chopped spinach
2 oz. granulated garlic
1 oz. each parsley and cilantro chopped
Basil
oregano
1/4 lb. butter
1 #10 can diced tomatoes
1 oz Tabasco
Salt, Pepper
Method;
Saute vegetables in butter and garlic until tender. Add Beans and 4 gallons of water. Cook until beans are done. Add all remaining and adjust seasoning adding more water if needed.

[Zeldaz]

I think I'd ballpark that in ten, as a start.

1/3 c. navy beans, soaked
1/3 c. lentils, soaked
1/3 c. pinto beans soaked
6 or 7 cups of water
1/2 stalk celery, diced
1/2 red and 1/2 green bell peppers, diced
1/2 onion, diced
1/2 ounce ham base
1 ounce chicken base
1/2 pound. diced chicken meat
1 1/2 ounces cleaned and chopped spinach
less than 1/2 oz. granulated garlic
1/10 oz. each parsley and cilantro, chopped (no idea what the volume might be, maybe 1/4 cup?)
Basil
oregano
2 teaspoons butter
1 15 oz can diced tomatoes (or, 1 1/2 cups)
1/4 tsp. Tabasco, or to taste
Salt, Pepper


Maybe less on the meat bases, as they are pretty salty.

[Koechin (Chef)]

This is a great start1 since I have all this on hand as well a a great scaleand the weather is still cool , i am going to play with it toute suite! Thanks,

[Dee514]

Here is a link you might find helpful, it explains how to "scale a recipe"

http://culinaryarts.about.com/od/measurementsconversions/a/scaling.htm

[Zeldaz]

Bookmarked that one!