Hopping John Soup

4 strips uncooked bacon, chopped

1 large onion, chopped

2 cloves garlic, minced

Two 15 oz. cans black-eyed peas, undrained

14 1/2 oz. can reduced-sodium chicken broth

3 or 4 T. cayenne pepper sauce

1 t. dried thyme leaves

1 bay leaf

2 C. cooked long grain rice

2 T. 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, cayenne pepper 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.

Makes 6 servings.