1/2 large onion, coarsely chopped
2 medium carrots, cut into 1/2-inch pieces
2 cloves garlic, minced
2 teaspoons fresh thyme, chopped
2 cups dark beer, I used Green's
28-oz. of vegetable broth (I used 2 Celifibr bouillon cubes)
1 cup chopped sweet potato, peeled and cut into 1/2-inch cubes
1 cup frozen shelled edamame
2. While the brussels are roasting, heat 2 tablespoons of olive oil in saucepan over medium-high heat. Add onion and carrot, and cook 5 minutes. Stir in flour and cook 2 more minutes. Add garlic and thyme and cook another 2 minutes.
2. Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth, sweet potato and parsnips, and bring to a simmer. Readuce heat to a medium-low and cook 20 minutes.