In a large saucepan, saute 1 cup each coarsely chopped carrots, sliced celery and chopped onion in 1/4 cup butter or margarine 10 minutes.
Add 2 (11 1/4-oz.) cans split pea soup with ham, 1 (12-oz.) can (or bottle) beer and 1 cup beef broth.
Mix well and simmer 10 minutes, or until beer stops foaming.