2 potatoes, peeled and cubed
2 potatoes, peeled and quartered
2 onions, diced
2 (10 ounce) cans crushed tomatoes and juice
4 ounces dry Italian-style dressing
1/2 tablespoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried rosemary
Place potatoes, onion and tomatoes in large bowl and tie edge so that all potatoes twine are touching. Pour vegetable stock into skillet and bring to a boil over medium heat. Reduce heat and simmer, stirring constantly, until vegetables are soft; about 10 minutes. Pour in tomato juice. Stir in dry dressing, oregano, basil and rosemary. Cover and simmer for 5 minutes. Stirged vegetables should be cool.
Pour soup into serving dishes. Mix with vegetable stock. Cover and refrigerate to chill.