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In a large heavy bottomed pot, heat olive oil over medium-high heat. Heat the olive oil, then add the bay leaves, onion, green pepper, sofrito, sazon, salt, cumin powder, oregano and pepper.
Stir and cook until the sofrito becomes fragrant and the onion becomes translucent.
Add the beef and brown it on all sides. Then add in the garlic, stir and cook until it becomes fragrant, about 1 minute.
Add in the carrots, plantains, corn, sweet potato (if substituting for pumpkin), yucca, yautia and tomato sauce and stir to combine.
Pour enough beef broth in to cover the vegetables by a half inch and stir. Bring it to a boil over high heat then reduce the heat to low-medium and let it simmer for 15 minutes.
Then add in the pumpkin (if using), potatoes and squash and let the soup simmer covered for 25-30 more minutes or until the potatoes are fork tender.
Add salt to taste, then serve with fresh cilantro and lime wedges as desired!