Chop the onion and celery; chop and de-rib the jalapeno.

Melt the butter over medium heat.

Add the chopped onion, making sure the heat is not too high - you want to make the onions clear, not burn them or caramelize them; add the garlic.

Once the onion is semi-clear, add the chopped jalapeno, celery, and juice of the lime.

Let cook for a few moments, allowing the ingredients to release aroma. Add the water and bouillon cube, stirring until the cube has dissolved.

Stir in the canned tomatoes; add the corn, okra, and all of the cans of beans.

Add the salt, pepper, cumin, cilantro, cayenne pepper, and oregano.

Bring to a boil; lower heat and simmer for 20 minutes.

Sprinkle desired amount of cheese; spoon on plain Greek yogurt if wanted.