Hoppin' John Soup

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

Cook bacon, onion, and garlic in large saucepan over medium-high heat five 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 six serving bowls. Ladle soup over rice.