Broth - I use whatever safe brand is on sale as long as it's 100% fat free and no MSG. Campbells makes it if you go to a regular store, and in the HFS you can get Imagine or Pacific Foods.
Tomatoes - I either use canned whole tomatoes or fresh whole tomatoes and puree them before adding them to the soup. I prefer whole because they are the least processed of the canned tomatoes, in my opinion.
Yes, I peel the potatoes and carrots, but not the zucchini.
I suppose you could puree the soup if you want to, but as long as you cook it until the veggies are completely tender you shouldn't have a problem. Test the carrots and garbanzo beans because they take the longest to cook. Dicing the carrots into smaller pieces helps, too. I leave the zucchini and potatoes in chunkier pieces because they get so mushy anyway.
Minced onion is in the spice section, but minced garlic is usually in the produce section at my store... usually near the tofu, bean sprouts, etc. It's in a little jar, and it's actually fresh minced garlic stored in water (don't get the kind in oil). It just saves you the trouble of using a garlic press.
Hope you enjoy! 
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Re: Lots O Veggies Soup
