1: In a large pot, sauté the diced onions and garlic until translucent.
2: Add the chicken bouillon and herbs de Provence to the pot.
3: Stir in the diced celery, carrots, potatoes, and tomatoes.
4: Pour in the chicken and vegetable broth.
5: Add the great northern beans and bring the soup to a boil.
6: Reduce the heat and let it simmer until the vegetables are tender.
7: Stir in the chopped parsley and habanero peppers before serving.
