In a heavy large saute pan, heat the oil on medium-high heat. Add the parsnips and onions and saute for about 1 minute. Add the garlic, fennel and poblanos and saute for another 2 minutes. Add the chicken broth and stout beer and bring to a boil. Add the bay leaf, rosemary sprig and thyme sprig. Lower to a simmer and cover. Cook on low heat until the vegetables are soft and cooked through, about 40 minutes.
Remove the vegetables from the cooking liquid. Reduce the cooking liquid to 1 cup. Drizzle the reduced liquid over the vegetables and top with the chopped thyme and oregano. Season with salt and pepper, mixing well to evenly incorporate. Serve immediately.