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My favourite soup is the garbage disposal soup. Throw all your food scraps into the freezer and at the end of the week boil it in a soup/stock.
This hunters malarkey would require you to add edible food and keep it cooking, which just sounds expensive on every level.
We called this "Moscow Soup" at the last couple kitchens I worked in.
Us: Uh, Chef, that's a lot of different ingredients and leftovers you're throwing in that soup pot...
Chef: I'm making Moscow Soup! You know how to make Moscow Soup? It's easy: whatever you've got on hand, goes in the pot!
It's not something you would do at home, more of a restaurant thing.
I do this at home to make stock. It takes me more like 2 months to save enough to make a gallon of stock, and I also save bones. It's never outstanding (typically too onion-y) but more than serviceable.
Tried this last year for 2 months. Adding edible food was just another potato or vegetable and water/stock, and it doesn't need to be heated the whole time, it'd get fridged at night, but between lunch and dinner times I'd put it up to stew.