Chilean Meat and Vegetable Soup

Name: Chilean Meat and Vegetable Soup
Cuisine: American, Mexican, Latin American
Ingredients: 4 bone-in beef short ribs or chicken thighs (traditional options); 2 litres (8 cups) water; 2 teaspoons salt (adjust to taste); 1 teaspoon black pepper; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 medium onion, diced; 2 garlic cloves, minced; 2 large carrots, peeled and sliced into thick rounds; 2 medium potatoes, peeled and halved; 1 cup pumpkin or squash, cut into large chunks; 1 ear of corn, cut into 4 pieces; 1 cup green beans, trimmed; ½ cup rice (optional); 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh parsley; Lime wedges, for serving