soup as a healthy afternoon snack

My daughter could eat this everyday after school for a snack...I'm working on Patrick.

A red and yellow pepper, seeds removed and cut into medium dice, carrots, zucchini and summer squash, cut the same size as the peppers, white and light green part of two leeks and one yellow onion, diced.

One shallot and 2 to 3 cloves garlic, small dice.  2 to 3 cans of cannellini beans and garbanzo beans, drained and rinsed.

Saute the onions, leeks, shallots and garlic until soft and then add the rest of the vegetables.  Season with salt and pepper and add the chili powder and red pepper flakes, (if using).  After about 7 minutes add 4 cups of vegetable stock and the lentils and simmer for about 30 to 40 minutes.  Then add  the beans and cook for a few more minutes until everything is tender. 

When we started making this soup the sun was shining...the clouds rolled in..it .started to rain and now it's looking like the perfect night for soup.  It makes a lot so there will be plenty left for after school snacks.