Step 1

Add coconut oil, garlic, and onion to a large pot with sides are at least 4-inches deep.

Step 2

Cook on medium until the onions are translucent. Add the beef bouillon dissolved in water along with the Italian seasoning, salt, pepper, and bay leaves. Cook for a minute or two.

Step 3

Pour in the V8 tomato juice and stir. Bring to a low boil and add the butter. Reduce heat to a low boil.

Step 4

In a medium bowl, combine flour and Crisco, cut in the shortening with a fork or pastry blender, until lumps are the size of peas.

Step 5

Stir in the milk with a fork just until all the flour mixture is moistened. Don’t overwork or your dumplings will be tough.

Step 6

Using two spoons, drop the dough into the almost boiling tomato sauce.

Step 7

When all the dumplings are dropped, cover the pan with the lid and cook on low heat for 15 minutes. Don't lift the lid before 15 minutes.

Step 8

Don't stir, the dumplings are delicate.

Step 9

To serve, use a large ladle to dip out the dumplings, spoon tomato soup over them.