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 / Updated  / Source: TODAY recipes

Soups are often thought of as starters — thin brothy affairs that may taste good but never quite fill you up. When the fall and winter weather comes around you want something with a bit of heft to it. These two one-pot recipes from Mark Bittman, author and New York Times columnist, should do the trick! They're filling, perfect for the cooler weather and will help you finish off your late-summer vegetables.

The best vegetable soup ever, no kidding

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Roasted butternut chowder with apples and bacon

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"