When one is nearly eight months pregnant, as I am, one tends to get a little ... nesty.

There’s a flurry of picture-hanging, nursery arranging, furniture refinishing — OK, maybe that last one’s just me. Combine that with the flashes of springlike weather we’ve had over the past couple of weeks and I have to be restrained from dusting the houseplants.

The ones outside.

Add the fact that I’m forbidden to lift most everything and multiply by a 3-year-old, and you get one long-suffering, perpetually cleaning family, particularly my husband.

It’s a good thing everyone learned a long ago that when I’m maniacally folding socks so the seams match and flipping cushions to dust the undersides it’s best just to leave me be. Also, requests for rearranging the living-room furniture are best met with a “Yes, dear.”

It’s the least I can do to pay them back with a delicious meal. This Mexican-inspired soup relies heavily on frozen and canned veggies, so there’s very little prep time involved, which means more time for dusting the ceiling fans.

It’s also flexible enough to suit whatever you have on hand and however hearty you want to make it.

Though the recipe is vegan friendly (unless you garnish with cheese, of course), you could add shredded chicken or leftover fajita fixins for the local carnivores.

We were also surprised that even prepared without meat or cheese it was still hearty and satisfying — maybe even a little rich.

More fuel for finally cleaning out that closet.

Beth Colvin is The Advocate’s assistant Food editor. She can be reached at bcolvin@theadvocate.com.