- Heat oil in a saucepan over medium heat. Add onion and cook for 3 minutes or until translucent. Add carrots and celery and continue cooking 3 more minutes. Add split peas and stir well to coat.
- Add beer to saucepan and reduce by half. Add chicken broth, orange juice and bay leaf. Bring to a boil then reduce heat to medium-low.
- Simmer uncovered for 45 minutes or until peas are tender but do not break apart.
- Stir in orange zest. Remove bay leaf and serve in bowls or pretty mugs. Garnish with an orange slice.
For a thicker consistency, purée soup in blender. One soup, two ways!