In Colombia we don't use radish, celery or bell peppers.

It's more like cilantro, plantain, yuca, corn and creole potato.

In Venezuela radishes are not used everything else is used.
In Puerto Rico radishes are not used everything else is used and as for meat, the variety is endless. One addition, tiny green peppers (ajicitos dulces) along with culantro or cilantro. I find that Culantro gives it an
extra zing. Serve in both countries, if you like with white rice and avocado. Que rico!!!!!!!

also serve with french bread and good butter

Not a native of Colombia, but have been raised by one who is. Like the others, I've never had radishes in my sancocho, but i'd be willing to try it with. Note on the Yucca: takes about as long a potatoes to cook, and has veins that run through it that are tough and inedible and need to be removed. Choosing it can be a bit tricky--feel along its length in the store for any soft spots. They aren't that obvious by just looking at it. Some specialty stores (here in southern California at least) carry bags of peeled and chopped yucca in the freezer section, which can cut down on time.

Awesomeness! The yucca root is supposed to be good for you if not better for you than potatoes and has the same texture of potatoes.