Chop onion and mince garlic. Heat butter in a large saucepan over medium-low heat. Add onion and garlic, then cook and stir for 2 to 3 minutes, until soft and transparent.
Dice tomatoes and add to saucepan. Cook and stir a few minutes.
Add lima beans, optional kale, and water. Cover and simmer 7 to 9 minutes.
Add corn and continue cooking (covered) another 10 minutes, add more broth (or water) if needed.
Cut optional fresh okra into 1/2-inch-thick slices, then add to bean mixture and simmer another 5 minutes, or longer if desired.
Check to make sure lima beans are soft, then add thyme, salt, and pepper. Cook a few more minutes (uncovered) to cook off some of the remaining liquids, stirring occasionally.