Makes 6 servings.

4 strips uncooked bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
2 (15 ounce cans black-eye peas, undrained
1 (14 1/2 ounce) can reduced-sodium chicken broth
3 to 4 tablespoons hot pepper sauce
1 teaspoon dried thyme leaves
1 bay leaf
2 cups cooked long-grain rice (3/4 cup uncooked rice)
2 tablespoons minced fresh parsley

Cook bacon, onion and garlic in large saucepan over medium-high heat 5 minutes or until vegetables are tender.

Add peas with liquid, broth, 1/2 cup water, hot sauce, thyme and bay leaf. Bring to a boil. Reduce heat to low; cook, covered, 15 minutes, stirring occasionally. Remove and discard bay leaf.

Combine rice and parsley in medium bowl. Spoon rice evenly into 6 serving bowls. Ladle soup over rice.