Rinse chicken wings, peel onions and carrots.
Put the wings, onion and carrots in a saucepan. Cover with cold water and cook until boiling. Skim off foam and reduce heat. Cook broth covered for 1-2 hours.
Peel the seeds, peel the potatoes. Defrost the green beans.
Dice the peppers and potatoes. Chop the beans.
Remove the onions, carrots from the broth and lay out the wings separately. Strain the broth and add the peppers, potatoes and beans. Cook over medium heat until tender.
Season with salt, wings and finely chopped parsley. Let it brew under the lid for 20 minutes.
Pour our chicken soup with vegetables and beans into bowls and serve.