Hearty Beef Vegetable Soup with Goat Cheese Topped Garlic Toasts

I woke up yesterday morning to a beautiful coating of fresh snow and immediately decided that it was the perfect day to pull out my very favorite hand hammered copper Italian soup pot and labor over some hearty beef vegetable soup.  After a quick jaunt to the grocery store for a substantial soup bone, fresh vegetables and some beef suitable for a long, slow simmer, I raced back home and got cracking. 

Hearty Beef Vegetable Soup
1 beef soup bone
2 pound chuck roast, 2 -3 inch cubes
1 large can whole tomatoes
6 cups water
3 carrots, sliced into half moons
1 lb. green beans, 1 1/2 in pieces
1/2 cabbage, sliced
1/2 bag frozen corn
1/2 bag frozen peas
bundle fresh thyme
1 or 2 bay leaves
1 tablespoon Old Bay seasoning
plenty of salt and pepper, to taste

In a large dutch oven or soup pot heat several tablespoons of olive oil and brown meat on all sides.  Season well with salt and pepper. Add can of tomatoes and water, bring to a gentle simmer, partially cover and let cook approximately 3 hours.  Remove beef from pot and shred into bit size pieces.  Return to pot with green beans, carrots and cabbage. Add more water, if necessary. Bring back to a simmer, cover and cook for 30-45 min.  Add peas, corn, thyme, Old Bay, salt and pepper and simmer for an additional 20 - 30 minutes.  Let cool slightly before serving with goat cheese topped garlic toasts.

Goat Cheese Topped Garlic Toasts
1 container Chevre
1 baguette
1 garlic clove, halved
olive oil
salt and pepper

Preheat oven to 425 degrees.  Slice baguette, place on a foil lined baking sheet and drizzle with olive oil, salt and pepper.  Toast in the oven for approximately 10 minutes.  Rub each slice of bread with the exposed half of a garlic clove and top with a generous schmear of goat cheese.