In my defense, the leftover juices were frozen in dark blue transparent plastic bottles (original style Propel fitness water). I was making Cabbage Soup with Sausage and Apple. Everything else was already bubbling away when I poured the defrosted apple cider into it, realizing too late that it was actually orange juice. Surprisingly, it was not awful. It didn't need the final splash of balsamic vinegar and I wouldn't make it again (hope not, anyway) but it's certainly edible.
This got me wondering about the potential for orange juice in savory soups. Searching got me nowhere since "orange" brings up squash and "citrus", lemon - I know, avgolemono is well-known.
My instinct is that orange juice might work in tomato-based fish/seafood chowder, and maybe with chicken soup of some sort. I think I recall orange rind in a cioppino I once ate. Has anyone had a savory soup featuring orange juice?