Wash the beef well and place it in a large pot with enough water. Add salt and the crushed garlic cloves. When it starts to foam, skim off the foam with a strainer. Add the corn, each ear cut into 3 pieces (or 2 if you prefer larger pieces).

Peel the yuca and cut it into pieces as desired, then add it to the soup.

Wash and cut the remaining vegetables. After the yuca has cooked for 30 minutes, add the zucchini, carrots, and chayote. Let cook for another 30 minutes.

Once the beef and yuca are tender, add the potato, sweet potato, and plantain.

In a blender, combine the chopped tomatoes, onion, and sweet bell pepper. Blend and add this mixture to the soup. Add the cilantro and cabbage. Adjust the salt, and let cook until the potatoes are soft and the broth has a nice color from the tomatoes.