Puerto Rican Sancocho

Sancocho is a Latin American root vegetable stew that is usually made with beef or chicken. My grandmother was Puerto Rican and though I don't remember her ever making Sancocho I wanted to try my hand at a vegetarian version.
Since I've actually never had it I don't know how authentic my version is... but it's sooooooo delicious it doesn't really matter!!!

1 Tbsp oil
1 Not Chick'n bullion cube 
1 onion 
1 green bell pepper 
2 celery stalks 
2 tomatoes 
1 ripe plantain*
2 carrots
2 potatoes
1/2 a jalapeno
1/2 a zucchini
1 Tbsp tomato paste
3 diced garlic cloves
1/2 bunch of cilantro
2 Tbsp. parsley
2 bay leaves
salt and pepper to taste

Heat oil in large skillet. Add chopped onion, bell pepper, celery, and bullion cube. Cook over med-high until veggies are softened. Add the rest of the chopped veggies and ingredients, plus as much water as needed to cover it all and simmer on low for at least 2 hours. I cooked mine about 5 hours and served it with this amazing Vegan Jalapeno Cornbread.

I know some Sancocho's have cabbage and corn in it as well - I didn't have that on hand, but I'm sure it would be a nice addition.

*Don't skip the plantain - that's what makes it authentic and super delish! The riper the better (yellow/brown in color.)