Ingredients

• 4 chicken wings
• 1 can red beans
• 1 small can corn
• 8 - 10 shrimp
• 2 - 3 spicy jalapeno peppers
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime or lemon juice

Vegetables:

• 1 carrot, 1 parsnip root, small onion, 2 cloves garlic, 2 sprigs parsley + for serving

Spices:

• 3 allspice, bay leaf, 1 teaspoon dried oregano, a pinch each of coriander seeds, caraway seeds and ground: smoked paprika or sweet paprika

Preparation

1. Place the rinsed chicken wings in a large pot and cover with 2 liters of cold water. Bring to a boil, reduce heat and skim. Add half a teaspoon of salt, place the whole peeled carrot and parsnip root, peeled onion, peeled garlic and parsley leaves. Simmer over low heat for about 35 - 40 minutes until the meat and vegetables are tender.
2. Strain the broth and pour the clear broth back into the pot, add the spices: allspice, bay leaf, oregano, coriander, caraway and paprika. Remove the meat from the chicken wings, discarding skin and bones. Slice the carrot. Discard the onion, garlic, parsnip root and parsley leaves.
3. Add the drained beans and corn to the broth, add the shelled shrimp and sliced seeded jalapeno peppers (only for a spicy version of the soup). Bring to a boil, season with extra virgin olive oil, lime or lemon juice, salt and freshly ground black pepper. Simmer for about 2 - 3 minutes over low heat, finally add the meat from the chicken wings, sliced carrot and parsley.
4. Reheat if necessary, remove the bay leaves and allspice. Serve for example with garlic croutons with chili pepper and parsley.